Gentle malt and soft fruit in a cup that never turns bitter. Wakoucha (和紅茶) means "Japanese black tea," and this one comes from Yakushima — a subtropical island south of the mainland where warm rains and volcanic soil push flavor into the leaf. At a lower temperature than most black teas, it brews smooth with honey sweetness and a clean, dry close. What You'll Taste Think warm malt with honey and a quiet spice underneath. The liquor pours clear amber with gentle malt in the steam, and first steeps land round and smooth with a soft fruit sweetness that coats the tongue. Later rounds shift toward light pepper and a dry, clean finish that stretches longer each time, while the smooth body never thins out. Volcanic soil on a subtropical island — that is where the soft fruit and the dry close come from. Where It Grows Yakushima sits off the southern tip of Kagoshima, Japan, a UNESCO island where heavy rainfall and mineral-rich soil create growing conditions unlike anywhere else in the country. Ocha no Fujiwaraen, the producer, works a small plot on the island using three cultivars: Yabukita, Yutakamidori, and Asatsuyu. These varieties are normally reserved for Japanese green tea, which gives this black tea a lighter, more aromatic character. How It's Made Picked in May 2025 and fully oxidized — the same basic process behind English Breakfast, but with a gentler hand. A slower wither and careful rolling coax out the malt and fruit notes without building the tannin bite that heavier black teas carry. The result drinks softer than you would expect from a black tea, closer in feel to a Japanese green than to anything from Assam. Curious how Japanese black tea compares to Chinese? Try it alongside a Yunnan dian hong to taste the difference terroir makes. A 25-gram bag gives you around five sessions to find your preferred temperature and steep time. How to Brew Brew 5 grams in 100 ml of 85°C water for 60 seconds. Five grams is about a heaped tablespoon, and the lower temperature keeps the malt smooth without the bitterness that boiling pulls from these green tea cultivars. A 25-gram bag covers five full sessions, and the leaves resteep well through three or four rounds. FAQ What is wakoucha? Wakoucha (和紅茶) means "Japanese black tea." While Japan is known for green teas like sencha and matcha, a small number of producers fully oxidize their leaves to make black tea. The result is lighter and gentler than Chinese or Indian styles, with more floral and malt character. How does Wakoucha compare to Sun Moon Ruby? Sun Moon Ruby is a Taiwanese black tea with bold mint-spice aromatics from the Hong Yu cultivar. Wakoucha is gentler, with warm malt and soft fruit instead of menthol and cinnamon. Ruby for intensity, Wakoucha for calm. Why brew at 85°C instead of boiling? Wakoucha uses green tea cultivars that release bitterness at high temperatures. Brewing below boiling keeps the cup smooth and lets the malt and sweetness come through without any harsh edge.
